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Add chicken thighs to a bowl. Drizzle with avocado oil and lemon juice. Season with smoked paprika, oregano, onion powder, and chili flakes. Mix well and place on a baking sheet lined with parchment paper. Roast for 35-38 minutes at 425F. Remove and dice into cubes.
In a mixing bowl, combine avocado oil mayo, Greek yogurt, dijon mustard, apple cider vinegar, lemon juice, minced garlic, anchovy filets, salt, and pepper. Mix well and adjust consistency with more lemon juice or water if needed.
Finely chop the romaine lettuce.
Cook the high protein low carb pasta according to package instructions.
Assemble the salad by placing the cooked diced chicken at the base of a large jar, adding chopped lettuce, topping with pasta, and flipping onto a serving dish.
Top with dressing and more shredded parmesan cheese to taste.